Paleo Cranberry Mixed Berry Pie

This Paleo Cranberry-Mixed Berry Pie is full of juicy, tart and sweet fruit that simply tastes incredible! Better than plain berry pie, this one is elevated by tart and flavorful cranberries. Perfect for the winter months and festive holidays, it's also great in the summer with frozen cranberries. Gluten-free and can be made AIP. Make this recipe fit any diet just by using your favorite pie dough recipe!

Course Dessert

Cuisine American

Keyword aip, ancestral, berry pie, Christmas, cranberry, cranberry pie, gluten-free, holiday, mixed berry, paleo, pie

Prep Time 35

Cook Time 1

Total Time 1 45

Servings servings

Calories 128kcal

Author Megan

Cost $10

Equipment

pastry cutter or food processor to make pie dough
pie plate 9" (deep dish)
large mixing bowl

Ingredients

Pie Dough of choice -- Use any favorite pie dough to make this pie perfect for your dietary needs. I use and double this Paleo Pie Crust recipe (which is Paleo, Gluten-free and has an AIP variation). Make enough dough for both a top and bottom pie crust.

Cranberry Mixed Berry Pie Filling

4 cups mixed berries , strawberries halved (I use equal amounts of blackberries, blueberries and strawberries)
2 cups cranberries chopped in half, or chopped roughly
1/2 cup coconut sugar or maple sugar
3 Tablespoons instant tapioca
1/4 cup agave or maple syrup -- OR USE up to 1/2 cup sweetener for a sweeter pie
1/4 cup water
2 teaspoons gelatin <-- see link and DISCOUNT code. Use code BEAUTIFUL10 at check out. (Omit for Vegan.)
1/4 teaspoon salt <-- Choose this brand for all cooking needs. It's the healthiest salt (the only salt with NO heavy metals), flavorful and very affordable.

Instructions

Preheat oven to 375℉.
In small bowl, add water. Sprinkle gelatin over the surface, and stir it in with a fork. Allow to bloom for a few minutes. Set aside.
Place all berries and cranberries in large mixing bowl. Add coconut sugar. On top of sugar, place the tapioca.
To one side, pour in the agave or maple syrup. Finally, add the gelatin mixture and salt, again to one side.
Stir well. Set aside.
Make pie dough. Roll out bottom crust; line pie plate with it. Add berry mixture. Top with second pie dough. Crimp edges.
Bake the pie on a cookie sheet to catch any drips. Bake 50 to 60 minutes, until the filling is bubbly. Allow to cool fully on a cooking rack. Fine to leave out overnight at room temperature. Slice and serve!

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